Victoria Magazine - Jan 2018 PDF

E N PE
T R CIA
S
EP L I
RE SS
NE UE
UR
®
DECORATING ENTERPRISING WOMEN TRAVELING ENTERTAINING
STARTING YOUR
DREAM BUSINESS
Favorite entrepreneurs
share tips for success
A WINTER JOURNAL
Cozy interiors &
romantic blooms
JANUARY/FEBRUARY 2018
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DISPLAY UNTIL FEBRUARY 20, 2018
A R T I S T- I N - R E S I D E NC E
VALERIE GREELEY
“HOW BEAUTIFUL
THY FROSTY MORN,
WHEN BRILLIANTS GEM
EACH FEATHERY THORN!”
—Bernard Barton
Contents
January/February 2018 • Volume 12, Issue 1
33 49 55
FEATURES DEPARTMENTS
37 The Business of Bliss 13 Artist-in-Residence/Writer-in-Residence Introducing
Eight inspirational women share their journeys to our esteemed contributors for 2018
entrepreneurship and how they forged their own paths 15 Writer-in-Residence Letters in winter white, snow falling
to independent success. 17 Favorite Things The dressing table
23 Touring Beauty by the sea
49 Camellias, How I Love Thee
Nestled in vases, arranged in garlands, and adorning 29 Hidden Treasures Of art and nobility
a papered wall, lovely camellias add a touch of romance 33 Cooking and Entertaining L’amour de chocolat
to surroundings. 77 Shops We Love Grande dame of design
81 By Hand To the letter
55 Old-World Renewal 85 From Our Table A measure of comfort
In designer Debi Davis’s home, repurposed
97 Chimes The importance of things
architectural remnants find new life among soft,
pale hues and hints of gilded splendor.
IN EVERY ISSUE
65 Linens Fresh & Fragrant 7 Dear Friends
Sachets with notes of potpourri, bedding redolent with
9 Victoria Online
lavender: discover the secrets to creating aromatic
essences for the boudoir and beyond. 11 Reader-to-Reader
89 Recipe Index
71 Memories in the Making 95 Where to Shop and Buy
Artisan Stephanie Monahan’s appreciation for 96 In the Next Issue
design and nostalgia comprise the foundation of her
stationery and décor business.
ON OUR COVER
Camellias in every detail lend charming nuance
to a table for two; see page 49.
Photography Marcy Black Simpson. Styling Melissa Sturdivant Smith.
®
Jan/Feb 2018 Volume 12, Issue 1
EDITORIAL
EDITOR-IN-CHIEF Phyllis Hoffman DePiano
EDITOR Barbara Cockerham GROUP CREATIVE DIRECTOR

CREATIVE DIRECTOR/EDITORIAL Jordan Marxer Deanna Rippy Gardner
MANAGING EDITOR Cynthia Reeser Constantino ART DIRECTOR Karissa Brown
ASSOCIATE EDITOR Melissa Lester
SENIOR COPY EDITOR Rhonda Lee Lother ST YLIST Melissa Sturdivant Smith
CONTRIBUTING COPY EDITORS
Meg Lundberg, Barbara McCarthy FOOD ST YLISTS/RECIPE DEVELOPERS
EDITORIAL ASSISTANT Nicole Caston Melissa Gray, Nancy Hughes, Kathleen Kanen,
CONTRIBUTING WRITERS Janet Lambert, Vanessa Rocchio, Jade Sinacori,
Karen Callaway, Glenda Winders Elizabeth Stringer
WRITER-IN-RESIDENCE Rebecca McClanahan ASSISTANT FOOD ST YLIST/RECIPE DEVELOPER
ARTIST-IN-RESIDENCE Valerie Greeley Anita Simpson Spain
CONTRIBUTING FOOD STYLIST/RECIPE DEVELOPER
CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson Rebecca Treadwell Spradling
SENIOR PHOTOGRAPHERS
John O’Hagan, Marcy Black Simpson SENIOR DIGITAL IMAGING SPECIALIST
PHOTOGRAPHERS Delisa McDaniel
Jim Bathie, William Dickey, DIGITAL IMAGING SPECIALIST
Stephanie Welbourne Steele Clark Densmore
ASSISTANT PHOTOGRAPHER Caroline Smith
CONTRIBUTING PHOTOGRAPHERS
Jane Hope, Georgianna Lane
D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING DIRECTOR Tricia Wagner Williams HUMAN RESOURCES DIRECTOR
ONLINE EDITOR Janece Maze Judy Brown Lazenby
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Dear Fr
Friends
iends
O
ne of the highlights of a new year at Victoria is announcing our
choices for the Writer-in-Residence and Artist-in-Residence. I am
pleased to introduce Rebecca McClanahan as Writer-in-Residence
and Valerie Greeley as Artist-in-Residence for 2018. These women will be
important contributors to our magazine in the coming year, and you will be the
beneficiary as they share their talents. You will find contact information for
both Rebecca and Valerie in Where to Shop and Buy on page 95.
Our annual Business of Bliss feature highlights an exciting selection of women

who have reshaped their lives by forging new paths doing what they love. A home
fragrance and bath products team, a jeweler, a cosmetics and self-care boutique
owner, a cake artisan, a cheesemaker (who is also a literary agent), the owner
of a linen company, and an interior designer share their inspiring journeys to
success and offer advice for anyone who may be considering following in their
entrepreneurial footsteps.
We also bring you charming romantic settings decorated with Valentines and
lovely red, white, and pink camellias, along with decadent chocolate recipes
perfect for sharing with a special someone. Lush with a muted palette of winter
white, the abode of Reborn Relics Home owner and designer Debi Davis is a
lovely showcase for her restored architectural fragments, which both honor
and revive history. And, not to be missed are the captivating stories behind the
enterprises of calligrapher Nancy Hopkins and paper artist Stephanie Monahan.
This issue of Victoria is filled with your favorite features, and with entrepreneurs
whose stories we hope will inspire you to follow your dreams.
ILLUSTRATION VALERIE GREELEY
Editor-in-Chief
7 Victoria January/February 2018

victoriamag.com
FUN FINDS * PLACES TO GO * ENTREPRENEURS TO MEET
Visit our website to read this issue’s online stories and
to find more of the content you love.
Take a closer look

at some of our favorite
January/February
features:
The Fragrant Laundry
Our easy-to-make aromatic
spray, a delightful laundry
booster, scented starch, and
a natural alternative to dryer
sheets add freshness to fabrics.
A Web-Exclusive Recipe
Experience the delicious indul-
gence of chocolate-covered
Cherry Éclairs. Sprinkles of gold
leaf complete this confection,
developed by our chocolatier.
The Art of Paper

Stephanie Monahan shows
Victoria readers how to make
beautifully embellished pieces
perfect for gifting, or for
adorning home and office.
Reviving History
Go behind the scenes of
Reborn Relics Home as owner
Debi Davis offers an exclusive
look at her process of restoring
architectural fragments.
Look for this

We love your ideas! symbol through-
SEE MORE
Do you have any suggestions about something you’d like to see in the ON THE WEB out the magazine
at victoriamag.com
magazine? If so, email us at [email protected]. for more online
information.

O
RD
ER
N
O
W
!
Our Newest Classic

Discover new and traditional
teatime favorites in Victoria
Classics’ Tea Pleasures issue,
featuring a selection of
English tearooms and a
wealth of delectable recipes.
Be sure to find us on
the following channels!
@victoriamagazine
@victoriamagazine
@vicmagazine
@VictoriaMag
For more of the beauty

you love—including glimpses
of upcoming features and
moments behind the scenes—
follow us on Facebook,
Instagram, Pinterest,
and Twitter.
victoriamag.com 10
R E A DE R -T O - R E A DE R
To Adorn the Winter Home

Tucked away are the bright ornaments and sentimental notions that
mark the holidays, as winter reveals its full splendor across the land, hanging icicles
from roof ’s edge and sending out frosty breezes like envoys. In this issue,
Victoria readers share the ways they dress interiors for the season and beckon
warmth and coziness into their surroundings.
After a month of seeing the traditional covered with little villages of snow scenes. Snowmen of all
red-and-green color scheme, my post-holiday décor sizes pop up on the shelves and the plate rail in the kitchen
lightens. I decorate with gentle pinks and snowy white and dining room. White twinkling lights add to the ambi-
vintage lace. The mantel—cleared of Santas, greens, and ence and brighten a dark winter evening.
ornaments—is wiped clean and allows space for a winter
display of china teapots, small pitchers, or handblown glass. KATHRYN SOUTHWICK-HESS
Simply relocating the collections brings special attention Walla Walla, Washington
to them. I invite friends for casual, low-key visits where we
converse by the fire. We appreciate the end of the holiday When the holidays are over, I use a clean,
rush and enjoy the quiet of winter. For Burns Day, I pull neutral palette and lower lighting to enhance introspective
out a few Scottish items: a brass candlestick, eyeglasses, pursuits, such as my perusal of the newest books, especially
and books of poems and songs. When the calendar turns on France, and comfort food cookbooks. I bake pump-
to February, my small collection of antique Valentines kin scones or English cream scones to have in the late
takes center stage on the foyer table. Whatever the season, afternoon with chamomile tea or a glass of chilled white
there are joys to be found and shared. Zinfandel with accompanying cheese and fruit.
JOAN LINNEHAN MARY KAY ABBLETT

Scituate, Massachusetts Schererville, Indiana
Because the winter months in Canada can Come January, when the decorations are
be cold and dreary, I like to make my home as warm, cozy, stowed away, the apartment feels bare. However, these
and welcoming as possible. This includes lots of candles, last few years, I have decorated for winter in tones of
faux-fur cushions, throws on my sofa, and maybe even a ivory and pale beige in my bedding, a wreath with a birch-
few twinkly lights in dark corners. I have a small collec- like satin ribbon, and candles encircled by white berries.
tion of snowman decorations, and since I associate them These many years of subscribing to Victoria, from its very
with the winter season and not just the holidays, they stay first year, have provided so many ideas for inspiration. I try
out to add some cheer. These, along with a crackling fire to create a romantic, feminine feeling in my home, and
in the fireplace, create a warm and peaceful atmosphere with the lovely photos you have shared over the years,
to welcome in the new year. I have succeeded.
WENDY THAROU CINDI KLINGER

Red Deer, Alberta, Canada New York City, New York
I love the snow! I have snowflakes hanging

WE WANT TO HEAR FROM YOU!
from the dining room chandelier all year long. When my This March, Women’s History Month puts us in mind of ladies who have
girls were small, taking down the holiday decorations was accomplished amazing things through the ages. Are you inspired by
a bit sad. It dawned on me one snowy January morning a woman from days gone by? If so, we would love to know how your
about twenty years ago that our many snow decorations life has been inuenced by your role model. Send correspondence to
[email protected] or Victoria Reader-to-Reader,
were not Christmas-themed and could be left out the entire 1900 International Park Drive, Suite 50, Birmingham, AL 35243; you can
month of January. Snow creatures and snowflakes decorate also submit online at victoriamag.com/calling-readers/. Victoria reserves
the windows and doors. Tabletops and window ledges are the right to edit any letters published.

Introducing
OUR 2018 WRITER-IN-RESIDENCE
& ARTIST-IN-RESIDENCE
Victoria is pleased to welcome to its pages
Rebecca McClanahan and Valerie Greeley,
whose captivating essays and
exquisitely rendered illustrations light
the way to joy and inspiration.
TEXT CYNTHIA REESER CONSTANTINO
WRITER-IN-RESIDENCE
oet and literary nonfiction writer Rebecca McClanahan
is author, most recently, of The Tribal Knot: A Memoir
of Family, Community, and a Century of Change, a
book that draws upon more than one hundred years of letters
and documents to weave the multigenerational tapestry
of her family history. Recipient of the Pushcart Prize,
among other awards and fellowships, Rebecca is also an
educator—teaching in her hometown at Queens University
of Charlotte in North Carolina; in the Rainier Writing
OPPOSITE: ILLUSTRATIONS VALERIE GREELEY. THIS PAGE: REBECCA MCCLANAHAN PHOTOGRAPH
Workshop at Pacific Lutheran University in Tacoma,

COURTESY DONALD DEVET. VALERIE GREELEY PHOTOGRAPH COURTESY TONY CORRIGAN.
Washington; and serving as faculty for the Kenyon Review

Writers Workshop. Her books on writing include Write Your
Heart Out: Exploring & Expressing What Matters to You
and Word Painting: The Fine Art of Writing Descriptively,
currently in its sixth printing.
ARTIST-IN-RESIDENCE
alerie Greeley’s illustrations have graced greeting
cards, calendars, and teacups from such beloved names
as Royal Doulton and The Wedgwood Group. Her scenes
are tucked into pages on children’s bookshelves throughout
the world and bring hundreds of vibrant hues to clothing and
quilts. Regardless of the medium, her work is recognizable for its soft beauty and Above to below:
intricate details. “Mother Nature is the very best designer,” she says, and admirers Victoria Writer-in-
will recognize her lifelike depictions of small creatures in their natural environs. Residence, Rebecca
An Associate Member of the Royal Society of Miniature Painters, Sculptors and McClanahan. Victoria
Gravers, Valerie is also the recipient of the 2016 Elizabeth Meek Award. She lives Artist-in-Residence,
and works near the Staffordshire-Cheshire border in England. Valerie Greeley.
victoriamag.com 14
W R I T E R - I N - R E S I D E NC E
REBECCA MCCLANAHAN
Letters in Winter White, Snow Falling
O
n a snowy January morning in 1912, a young and grandchildren. Hundreds of letters spanning nearly
man boarded a train, cradling a bouquet of seventy years. Each time I open an envelope, my ancestors
white roses. It was a Thursday, Arthur’s last come alive on the page, and I join them in whatever their
morning as a single man. His destination was days and nights offer: lamentation or celebration. Poverty
a farmhouse outside Stockwell, Indiana, about thirty- or fortune. Christening or burial. Darkness or light.
five miles south, where the wedding would be held. He As the train chugged toward Stockwell, the snow
was wearing his only good suit, topped by an overcoat turned to freezing rain. Soon, ice pellets hammered at
his father had loaned him. Decades later, Arthur would the window. “Don’t freeze getting out here, S. H.,” Sylvia
tell his grandchildren, “I was so poor it hurt.” But he had had written on the postcard. “Out here” was the farm-
saved “a few pennies” from his job at the grocery store, house of Sylvia’s sister, Bessie, and her husband. “S. H.”
enough to afford a day off work, and the roses. was Sylvia’s private code for “Sweetheart.” The two sweet-
In Arthur’s pocket was a postcard Sylvia had sent a hearts had originally planned a Valentine’s Day wedding,
few days earlier. He’d kept all of Sylvia’s postcards, along but as December stretched into January, Sylvia decided
with dozens of love letters she’d sent during their court- that she just couldn’t wait any longer “to snuggle close
ship, never imagining that a granddaughter would one to Honey Boy,” as she had written to Arthur a few weeks
day open the shoeboxes, untie the white ribbons binding before. And though Thursday seems an odd choice for a
each faded stack, and enter their lives, as I am doing now. wedding, “one day is as good as another,” she wrote. “And
My grandmother Sylvia saved letters, too—from our wedding will be artistic no matter what day.”
Arthur, of course, but also from her sister, Bessie; her Now, inside the farmhouse, Sylvia and Bessie were
brothers; her mother, Hattie; and, later, from her children making final preparations for the “artistic” celebration.

W R I T E R - I N - R E S I D E NC E
REBECCA MCCLANAHAN
For days, they’d been sweeping, scrubbing, churning could hardly get to the barn and back so we
butter, and baking bread and fruitcake. To free up their just set around all day like were at a furnal felt
time, Bessie’s husband had taken over the henhouse like one too.
duties, including gathering eggs and plucking the chicken Hattie ended the letter by asking Sylvia to send “a tiny
that was now roasting in the woodstove oven. The two scrap of your dress anyway.” I hope she did. I hope Hattie
sisters were accustomed to hard work. Along with their received from her daughter a memento of that winter
three brothers, they’d grown up in a small log house built white afternoon, something she could press to her face.
by their father, a hired man who worked other men’s Besides hundreds of letters, Grandma Sylvia saved
fields. Their mother, Hattie, was a midwife who also dozens of precious items, including her wedding dress,
raised turkeys in order to “make do.” During the darkest which family members retrieved from the attic after
times, when the family couldn’t make do, Hattie would Sylvia’s death. When I first saw the dress, I was amazed
offer her children a handkerchief, or a kiss on the cheek, at how small it was and how simple its design. It is
to “wipe off the weeps,” as she often wrote. hand-stitched, its slight imperfections suggesting that
Unlike her sister, Sylvia cared little for fancy things; Sylvia made the dress herself, having probably decided
she preferred fishing and horseback riding to ironing her parents couldn’t afford “a store-bought dress,” as she
linens. But, especially today, she was grateful for Bessie’s would have called it. The dress is sheer linen, with a lace
beautifully appointed home. The long table was set with bodice and three wide ruffles on the skirt. The color is
Bessie’s special china and her best damask tablecloth and “winter white,” though Sylvia would not have known to
linen napkins, which she’d creased to perfection with the use the term.
sadiron weeks before. Bessie’s ironing was “a work of art,” There is a slight tear in the lace collar, but the dress
as her nieces would one day recall. has survived miraculously well, as
She kept her linens in a tall bureau, “Each time I open an have Sylvia’s fishing basket and rid-
along with lace doilies and runners, ing boots, Bessie’s special china, and
pickle and sauce dishes, and the lid- envelope, my ancestors their mother’s dishtowel, stitched
ded soup tureen she used each New
Year’s Eve for her famous oyster
come alive on the page, and withAs Don’t cry. Get dry!
for the letters, on winter days
stew. Every room held a treasure, I join them in whatever like this one, when I need to spend
even the cellar. Earlier that morning time with my ancestors, I carefully
Bessie had sent Sylvia to fetch the their days and nights offer: retrieve the letters from their enve-
peach and pear preserves that lined lamentation or celebration. lopes. As I read, the decades drift
the cellar’s windowsill. On sunny by, and I see what lies ahead for
days, the sun would shine through Poverty or fortune. Sylvia and Arthur, the bright sunny
them: “Like jewels,” Bessie’s hus- Christening or burial. years as well as the stormy ones:
band often said. the banks failing, their farm fore-
But there was no sun today. The Darkness or light.” closed, a baby son’s death. Together
rain had started in the night and the two will last nearly seventy years
had not let up. And now ice, glazing the windows! When together, until Sylvia’s generous heart gives out. Arthur
Bessie’s husband came in from the barn, he announced will grieve deeply for a year or two. Then he will sharpen
that the pathway was slick with ice and the roads were his pencil and re-enter that winter white memory from
freezing up, too. Sylvia worried that her parents and 1912. According to Arthur, the day ended as it had begun,
brothers would not make it to the ceremony. They owned on a train, but heading north this time. A light snow
no car, and even if a neighbor offered to drive them to began to fall, growing heavier with each mile, and soon
the train station, they’d still have to manage, on foot, the Arthur’s exhausted S. H. was asleep against his shoulder.
icy hill leading from the log cabin to the road. But Sylvia In Arthur’s words,
was not one to dwell in dark thoughts. If all went well—if, The snow came down and covered everything
in Hattie’s words, “Fate arranged it so”—everyone would many inches deep, and when at last we arrived
arrive safely, and after the ceremony they would all sit home it was wonderful, to be by a warm fire.
down at Bessie’s long table and toast their good fortune. Surely this was the beginning of an era. Sixty-
As it turned out, fate did not arrange things as Sylvia nine years of a beautiful life with the most
had hoped. Her family never made it to the ceremony. beautiful person I ever knew.
According to the letter Hattie sent to Sylvia and Arthur Reading my grandfather’s words, I hold the day like a
describing what happened the morning of the wedding, delicate snow globe, turning it gently, watching the snow
Daddy got up about 4 oclock and it rained and sift down quietly over the fields, over the frozen streams,
then rained some more and was so icy the boys and past the train window.
victoriamag.com 16
FAV O R I T E T H I N G S
A DownTown Company silk blanket and pillow,

a Pom Pom at Home fluffy throw and lace-edged
pillow, and a French Garden House ruffled cushion,
opposite, lend softness to the boudoir, while a vintage
fan from Coastal Glamour, this page, adds color.

The Dressing
Dressing
TABLE
Stealing away to nourish the skin, apply makeup, or enjoy
quiet reflection refreshes both body and spirit. The radiance
cultivated during these treasured moments often lasts far
longer than the modicum of time set aside for self-care.
PHOTOGRAPHY STEPHANIE WELBOURNE STEELE
STYLING MELISSA STURDIVANT SMITH
victoriamag.com 18

“BEAUTY IS A NECTAR
WHICH INTOXICATES THE
SOUL.” —T. C. Henley
pposite: An exquisite vanity becomes an
elegant focal point, whether organized for
carrying out beauty routines or arranged for
taking in the beauty of everyday routines. An
aqua Carvers’ Guild mirror with accents of gold leaf
offers a lovely backdrop for antique accessories from
French Garden House, including a hand mirror and
brush placed alongside a tray of gleaming vessels.
Living Lalique body cream, far left, and perfume, center,
join a tasseled bottle of Meliora, far right, keeping
fine fragrances within reach.
This page, clockwise from right: Supple fabrics and
feminine details make Eberjey sleepwear comfortable and
pretty. For her label, This Modern Love, Anna Bosworth
fashions bespoke bridal gowns and lingerie, such as
the ethereal Helena kimono. Brighten a winter-weary
complexion with Lancôme cosmetics.
victoriamag.com 20
Clockwise from above: Intricate lace and
dramatic fringe distinguish this Martha Medeiros
wrap—each one-of-a-kind garment wrought by
Brazilian women preserves the traditional needle-
work of their region. Ardent Hearts Victorian-style
jewelry features Swarovski pearls and crystals in
settings of antiqued brass filigree, while timeless
Extasia pieces showcase European intaglios and
cameos. Any spot can become a special nook for
correspondence with an Authentic Models lap
desk arrayed with Arpa Handmade stationery, a
Récife rollerball pen, a Gorham letter opener, and
an International Silver magnifying glass. After
cleansing with pampering San Francisco Soap
Company products, reach for Officina Profumo
Farmaceutica di Santa Maria Novella jacquard
towels, opposite, nestled among the Italian
maker’s silver-plated accessories.

victoriamag.com 22
TOURING
BEAUTY
by the SEA
With dramatic vistas looking toward the
Atlantic Ocean, the town of Westerly, Rhode Island,
includes the idyllic coastal enclave of Watch Hill and the
beachfront community of Weekapaug. The area’s salt-
tinged breezes and unhurried atmosphere have proven
irresistible to generations of sea-loving sojourners.
PHOTOGRAPHY STEPHANIE WELBOURNE STEELE

Opposite and this page: The
crown jewel of Watch Hill’s cliff-
side dwellings, the Ocean House
resort recently replaced its ven-
erable circa 1868 hotel with a
new structure that replicates the
original Victorian-era exterior
while incorporating contemporary
luxuries and more spacious
accommodations. In addition to
the rooms and suites of the main
house, guests may opt for one of
five private cottages on the prop-
erty. The hotel offers the serenity
of spectacular views across the
Block Island Sound to Montauk
and the Atlantic Ocean beyond.
victoriamag.com 24
TOURING
Clockwise from above: Ocean House’s signature sunny yellow

façade has been a welcoming presence on this scenic promontory
for more than a century. The resort’s Forbes Five-Star OH! Spa
offers the ultimate escape, with pampering and relaxation as
the order of the day. Dining options abound, from The Bistro,
with its casual atmosphere, to Coast, a true gourmet experience,
presided over by acclaimed chef Jennifer Backman.

As sunlight filters into the spacious
living room, right, guests gathering
for afternoon tea are treated to a
selection of traditional scones, sweets,
and sandwiches, above and below
left. On Fridays and Saturdays, the
space is transformed with the talents
of classically trained musicians
providing live entertainment.
victoriamag.com 26
TOURING

Opposite, clockwise from above right: Its peaceful
setting makes Wilcox Park a favorite of Westerly
residents, who also enjoy perusing the vintage wares
at Homespun Cottage Antiques & Collectibles. The
Watch Hill Lighthouse has guided sailors through
the sound since 1745, while aesthetes appreciate
the offerings at The Artists’ Cooperative Gallery of
Westerly. This page: Weekapaug Inn is nestled along
the banks of scenic Quonochontaug Pond, just a
short walk to Block Island Sound. Common areas,
complete with Stickley rockers and cozy fireplaces,
encourage guests to mingle—or simply enjoy the
views—while outdoor activities include croquet,
bird-watching, and boating.
victoriamag.com 28
Of Art
NOBILITY
and
Within the golden-hued walls of Parma, Italy’s
Museo Glauco Lombardi, a cache of art,
documents, and personal mementos pays tribute to
Marie Louise, Duchess of Parma—a beloved royal who
once called the seventeenth-century Palazzo di Riserva
home. Now, its museum conserves the area’s cultured past.
PHOTOGRAPHY JANE HOPE
hen the young Archduchess Marie Louise of Austria married

Napoleon Bonaparte of France, the shy teenager quickly
endeared herself to the citizens of her adopted land, improving
her husband’s tenuous relationship with his people during a
tumultuous time in the country’s history. Although Napoleon’s eventual
abdication and exile led to the dissolution of the marriage, she retained
her imperial rank and was made ruler of several duchies, including Parma,

HIDDEN TREASURES
The ballroom features works of art

and memorabilia from the Napoleonic
era. Opposite, clockwise from below:
Pieces from her gala china; a letter to her
daughter, Albertina; a resplendent silk
gown; and an embroidery case, com-
plete with thread and notions, all offer
glimpses into Marie Louise’s noble life.
victoriamag.com 30
HIDDE N T R E A SU R E S
“I HAVE GAZED SO MUCH ON

BEAUTY THAT MY EYES OVERFLOW
WITH IT.” —Constantine P. Cavafy
Italy, where she took up residence in 1816. She remained its devoted duchess
until her death in 1847.
In the early twentieth century, Italian professor, author, and art historian
Glauco Lombardi began collecting eighteenth- and nineteenth-century
historical documents, works of art, and other memorabilia, especially those
pertaining to Napoleon Bonaparte, Marie Louise, and the Duchy of Parma.
The assemblage found its way to a more widespread audience with the
museum’s 1934 purchase of a considerable number of objects belonging to
Marie Louise. Originally housed in Lombardi’s hometown of Colorno, the
collection was moved from the Palazzo Ducale di Colorno to Parma’s Palazzo
di Riserva in 1961.
Eight rooms in the neoclassical-style complex are devoted to the museum,
which houses thousands of examples of Empire-period art, archival papers,
and personal effects belonging to the duchess, such as her watercolor case,
writing implements, and letters. The grand ballroom features gold- and
silver-embroidered ball gowns; in the center stands Marie Louise’s gilded
corbeille de mariage, a traditional—and in Napoleon’s case, extravagant—
piece of furniture, bestowed by a French groom upon his bride.
Visitors to other chambers in the Museo Glauco Lombardi will find
equally impressive displays. The French Room contains art from the
Bourbon-ruled era—honoring the Parma of the late eighteenth century—
while the walls in the Watercolours Room are lined with paintings depicting
rural landscapes, urban ruins, and everyday scenes.
Among the museum’s myriad treasures are embroidered shoes, center

left, which belonged to Napoleon’s sister Pauline, and Marie Louise’s
painting and writing tools, pictured above and below left. Above right: The
French Room displays Parma’s Gallic-influenced art from the eighteenth
and nineteenth centuries.

COOK I NG A N D E N T E RTA I N I NG
L’Amour de Chocolat
Convey the loveliest of sentiments with an array of desserts developed by
our in-house chocolatier using only the finest of ingredients. From the
comforting familiarity of a classic indulgence to the irresistible allure of a
European specialty, these offerings hold a recipe for romance.
RECIPE DEVELOPMENT AND FOOD STYLING
ELIZABETH STRINGER

Rosettes of blush-pink raspberry
mousse and a sprinkling of dried petals
highlight posset, a little-known British
delight. Though traditionally prepared
with cream, sugar, and lemon juice,
our version of the silken custard finds
its sweetness in white chocolate and
honey. Opposite: Charm guests with
Triple-Layer Chocolate Cake, a
pièce de résistance crowned with
buttercream frosting, rich ganache,
berries, and blossoms.
victoriamag.com 34
COOK I NG A N D E N T E RTA I N I NG
“CHOCOLATE IS A
PERFECT FOOD, AS
WHOLESOME AS
IT IS DELICIOUS,
A BENEFICENT
RESTORER OF
EXHAUSTED POWER ....”
—Baron Justus von Liebig
Opposite: French for the word beggar,

a mendiant is a thin disk of bittersweet
chocolate topped with an artful arrange-
ment of fruits and nuts. This assortment
features sliced almonds, bits of dried
apricot, and candied lemon peel, but each
wafer serves as a delectable canvas for
showcasing a nearly endless variety of
fanciful combinations.
Above: Elegant tokens of confection, Moulded

White Chocolate Hearts shelter a smooth filling
flavored with orange extract and elderflower
liqueur. Enclose a handful in a lacy envelope
for a thoughtful Valentine’s Day surprise.
Right: Sip and savor Spirited Café Mocha.
Milk foam adds froth to a blend of cream,
espresso, and molten milk chocolate—a warm,
toasty beverage enhanced with amaretto
and chocolate liqueur. Alongside, sample
Marbled Meringue Kisses: crisp, light-as-air
cookies baked with a swirl of semisweet choco-
late and then sandwiched with salted caramel.
SEE RECIPE INDEX, PAGE 89, FOR RECIPE INFORMATION.

SEE MORE
ON THE WEB
at victoriamag.com
victoriamag.com 36
LINDSAY PARKER SHELLEY CALLAGHAN & SUSANNE PRUITT
RORY O’MARA ANGELA MILLER

®
J A N U A R Y / F E B R U A R Y 201 8
THE
BUSINESS
BLISS
Our annual special section celebrates
the talents and accomplishments
of eight outstanding businesswomen
who reap the rewards of doing what
they truly love for a living. BARBARA HYDE EVANS
MAGGIE AUSTIN LAURA LEMON
victoriamag.com 38
“We think the luxury customer
cherishes his or her home and
wants to make that home experience
unique and special.”
SHELLEY CALLAGHAN
AND SUSANNE PRUITT
ANTICA FARMACISTA Seattle, Washington
❦
eattle-based entrepreneurs Shelley Callaghan and
Susanne Pruitt defy the old adage Never go into
business with friends. The women met in 1991
while windsurfing in the Columbia River Gorge
in Oregon, and they formed an instant bond that has
remained a constant font of joy and support.
Shelley, a California native, comes from an art and
marketing background, while Atlanta-born Susanne spent
years in the financial investment arena—an exciting but
stressful field. When she was diagnosed with breast cancer
in 2003, she and Shelley decided it was time to follow their
hearts. “This was the wake-up call for me to live a more ful-
filling life away from the stress of my career,” says Susanne,
“and it was the impetus for starting Antica Farmacista.”
Greek for “ancient pharmacist,” the company’s name
alludes to the Old-World apothecary look and feel of its
luxurious inventory, comprised of a variety of home
fragrance and bath products. The shop was the first to
introduce to America reed diffusers, which allow a con-
tinuous flow of scent to waft throughout interior spaces.
“We provide complex fragrance formulations that are
unlike any other scents on the market,” explains Shelley,
who handles the creative aspects of the business. Inspi-
ration comes from many sources, and she keeps a “mini
lab” of fragrant oils in her office, where she blends top,
middle, and base notes until she is pleased with the
PHOTOGRAPHY COURTESY GEORGIANNA LANE
results. She passes her creation on to a technical perfumer

who has helped her with the intricacies of perfumery.
Susanne brings her career skills to the financial side
of things. The partnership, which her father refers to as
“nose and numbers,” works perfectly, and these collabora-
tors couldn’t be happier. “We both prioritize the balance
of our lives—family first, then friends, work, and fun,” says
Shelley. “I believe our creativity is a result of that balance.”
Adds Susanne, “There are not many people who love
to go to work every day. I feel blessed to be able to make a
living and laugh each day with my dearest friend.”

victoriamag.com 40
“Nothing compares to
the independence that comes from
having your own business.”
LINDSAY PARKER
THE ANTIQUARIAN Charlotte, North Carolina
❦
indsay Parker grew up on the east coast of
Florida, just a stone’s throw from the Kennedy
Space Center. Like most children in her area,
she spent weekends at the beach, but while
others were scanning the sky for space shuttles, she
was always looking down, searching for bits and pieces
washed ashore by the tide.
That fascination with found objects led Lindsay to
Florida State University, where she earned a degree in
anthropology, with an emphasis in archaeology. She
parlayed her education into a job with a Florida firm,
where she participated in digs focusing on prehistoric
Native American artifacts. “My favorite digs,” she ex-
plains, “were the ones where we weren’t expecting to find
anything, and we’d find something magnificent.”
Part and parcel of her interest in relics was her cap-
tivation with jewelry. “Thinking back on my life, there
were two constants: I loved jewelry, and I loved history,”
Lindsay explains. “And when I really put all the pieces
together, I don’t think there was ever a point that I didn’t
want to make jewelry.” After stints as a travel writer and
a software product manager, she decided it was time to
pursue her true passion.
Luckily for Lindsay, the stars aligned, and her now-
husband introduced her to a friend who was a master
jeweler. She began a traditional bench apprenticeship,
learning the basics, and eventually the trickier nuances
of the craft, before striking out on her own with a fit-
tingly named business—The Antiquarian.
Lindsay designs each one-of-a-kind item, using mainly
gems repurposed from antique jewelry. Most pieces are
cast in gold, but she is equally adept with silver, platinum,
PHOTOGRAPHY COURTESY ERIC PARKS
and palladium. No matter the metal, her designs illustrate

an extraordinary attention to detail and are certain to
become cherished heirlooms, a fact that stirs her entrepre-
neurial—and history-loving—heart.
“I’m a perfectionist by nature, and it’s hard for me to
jump into the unknown without having every scenario
laid out,” Lindsay notes. “But I took the leap because
my desire to start a business finally outweighed my
fear of doing so.”

“At Lemon Laine, we are seeking to
be the world’s most trusted name in
beauty and wellness.”
LAURA LEMON
LEMON LAINE Nashville, Tennessee
❦
ntering the airy environs of Lemon Laine, it
becomes clear that this Nashville boutique
brings a fresh perspective to cosmetics and self-
care. Sleek furnishings, bespoke wallpapers,
and bold fixtures represent founder Laura Lemon’s
vision for the space, but it’s the ambience of warmth and
approachability that truly reflects her heart for customers.
“We value clarity over clutter, clean ingredients over
cheap fillers, personalization over one-size-fits-all, and
trust over gimmicks,” says Laura. Eschewing industry
standards of organizing wares by brand, Lemon Laine
presents its curated selection of natural products by
purpose. From cleansers to moisturizers, open testers
encourage patrons to sample and compare offerings.
And for individualized service, guests can take a seat at
the Oil Bar for a private consultation, culminating in a
formula custom blended from seed, nut, and plant oils.
“Looking back, each step I’ve made has been a
stepping stone to Lemon Laine,” says Laura. The self-
taught makeup artist landed her first job at the cosmetics
counter of an upscale department store. After joining
the buying team for another large retailer, where she
launched a natural-beauty collection nationwide, she
worked in product development for a label committed to
using certified-organic plant materials. Studying holistic
nutrition at Berkeley strengthened her understanding of
connections between health and appearance—wisdom
PORTRAIT PHOTOGRAPHY COURTESY CAROLINE SHARPNACK
she employs to nurture radiance from the inside out.

In addition to the professional expertise she shares,
Laura also provides personal understanding. Remember-
ing well the blemishes that plagued her own complexion
during adolescence, she recognizes that solutions often
yield transformation that goes more than skin-deep.
“There have been so many times when a woman will
come in with a few skincare complaints,” the proprietress
explains. “More often than not, when you dig a bit deeper,
you find there’s more than meets the eye.” Addressing fac-
tors such as stress, sleep, anxiety, and diet, Laura guides
clients in facing each new season with grace. “Creating
their own beauty or wellness rituals,” she adds, “helps
women recharge to meet the demands of a modern life.”
victoriamag.com 42
“Perfection is so rigid and
boring—I love the freedom I find in
gilding a broken frill or perching a
pearl on a fallen blossom.”
MAGGIE AUSTIN
MAGGIE AUSTIN CAKE Washington, D.C.
❦
uminous flounces skirting the circumference of
a tiered cake recall the downy, swan-like tufts
of a tutu; dahlias, impossibly delicate, float in
gilded ambience; opalescent pearls glide across
currents of ribbon-like icing: everywhere, there is a sense
of fluidity and organic movement, as if the ballet has
found a new stage.
When an injury ended Maggie Austin’s career as
a professional ballet dancer, it also cleared a path for
new beginnings. Turning to her childhood love of bak-
ing, Maggie decided to attend Chicago’s prestigious
French Pastry School. It was there, during wedding cake
training, that she discovered an affinity for sugar flowers,
sparking her determination to explore further. Despite
being the slowest student in the class and not receiving
an A, she says, she continued on to do just that.
A few weeks after the launch of Maggie Austin Cake,
people began to take notice. Bloggers were writing about
her exquisite creations, and she was featured on the
OPPOSITE AND THIS PAGE, ABOVE AND BELOW RIGHT: PHOTOGRAPHY COURTESY KATE HEADLEY.
Today Show. Her sugar flower installations have since
adorned holiday celebrations at the White House, and
her cakes have graced royal weddings, Hollywood fêtes,
and the glossy pages of many a magazine.
And where Maggie’s life on the stage demanded
extraordinary precision—“Ballet training is all about
discipline, focus, and striving for the unattainable,” she
notes—cake artistry requires much of the same. Patience
is key, as is total immersion in the work. “Ballet is end-
lessly repetitious,” she says, “but a dancer is always refining
BELOW LEFT: PHOTOGRAPHY COURTESY MAGGIE AUSTIN.
each movement on a level that may be imperceptible to an

observer.” But unlike the perfection of the ballet, Maggie
says she embraces imperfections. “Each frill and pearl and
sugar rose is unique. I find that I’m drawn to a torn petal
and a wilted leaf.”
Working with imperfection is something Maggie
instills in her students. “I love creating and teaching
new techniques,” she says, adding that she maintains
a low volume of cake production to allow time for teach-
ing and for her to engage with her art. “I feel like I’ve
only scratched the surface of this medium’s potential,
and sharing what I do with students all over the world is
incredibly rewarding.”

victoriamag.com 44
“If you have a good idea
and a passion, don’t wait. Just
jump in and start swimming.”
ANGELA MILLER
CONSIDER BARDWELL FARM West Pawlet, Vermont
❦
hen New York City–based literary agent
Angela Miller realized the need for a fresh
challenge in her life, she turned to her endur-
ing love of cheese. The three hundred acres
that comprise Consider Bardwell Farm—named for its
founder, Consider Stebbins Bardwell—span eastern
New York and western Vermont and sit squarely within
the scenic Champlain Valley. First opened in 1864, the
farm was Vermont’s first cheesemaking cooperative and
today hosts a herd of Oberhasli goats, whose milk is used
in creating the award-winning products. The cheese is still
made by hand, much in the way, one imagines, it might
have been made more than a century ago.
Despite the vast differences between operating a farm
and working as a literary agent, Angela—who writes about
her undertaking in the book Hay Fever: How Chasing
a Dream on a Vermont Farm Changed My Life—contin-
ues to balance both career paths. She arrived at the farm
with no experience, just a good deal of passion and a pro-
found sense of adventure. Today, she is versed in the art
and science of managing livestock and the requisite vet-
erinary knowledge, not to mention business aspects such
as production and inventory. “Excellent food,” she says,
“especially cheese and the magic that transforms milk
into a preserved food, drives me forward.”
With a focus on efficiency, food safety, and sustain-
ability—which in farming, Angela says, comes with an
endless learning curve—she and co-owner Russell Glover
have continued to meet their goals for the business. The
past eleven years have garnered a steady influx of
awards and ribbons from such organizations as the
American Cheese Society and The Guild of Fine Food.
“I pinch myself every time it happens,” Angela says.
“Everyone on the farm is driven to excel; we all fervently
hope we’ll win awards, and we are so very happy each
time it happens.”
For Angela, who enjoys mentoring young farmers and
cheesemakers, the other benefits are perhaps less tangible
and arguably more far-reaching. “Many who have been
here,” she says, “have gone on to start up their own farms
and cheesemaking businesses. That is very rewarding.”

“I have always believed in the
value, beauty, and comfort of
natural fibers, and linen embodies
all of these characteristics.”
RORY O’MARA
SAPHYR PURE LINEN Yardley, Pennsylvania
❦
elaxed yet sophisticated styling draws the eye
to Saphyr Pure Linen bedding, and the sump-
tuous feel of soft-washed French linen bids
the body to follow. Seeking repose amid the
brand’s coordinates is an investment in well-being, thanks
to thoughtful details and a serene palette.
Although the direct-to-consumer label is a new name
in décor, its founder has extensive experience in both the
apparel and home-textile industries. Rory O’Mara began
her career as assistant fashion director for an international
manufacturing company and later worked as director of
fashion marketing for a trade organization that promotes
cotton globally.
Forecasting fabric trends was integral to Rory’s pre-
vious success. In this new endeavor, her intuition is just
as crucial in cultivating looks that bring classic elegance
to modern interiors. Gently fringed “deckle” trim is a
hallmark of her flat sheets and pillowcases, and she pre-
dicts that unfinished edges will remain a popular feature
on the runway, as well as in decorating.
In recent years, Rory has observed a greater apprecia-
tion for high-quality, long-lasting fibers among American
shoppers. “The extraordinary health and environmental
benefits of pure linen fit perfectly into these trends,” she
says, “and it is a fabric with such a deep heritage.” Made
PORTRAIT PHOTOGRAPHY COURTESY KATHIE DACEY PHOTOGRAPHY
from flax, this prized commodity garners praise for its

breathability, durability, and inherent charm.
Saphyr Pure Linen’s introductory collection com-
prises sheets in five neutral shades designed to blend
harmoniously. “We wanted to offer colors geared toward
creating a soothing atmosphere for sleep,” Rory explains.
She is the creative force behind the brand, but her
two daughters also lend talents to the venture. Genevieve,
an MBA student, applies her business acumen to growing
the web-based company, while Rosemary uses her skills
in writing and photography to shape its online presence.
With plans to expand the product line, the team envi-
sions blossoming into Saphyr Home. And relying upon
her professional expertise and impeccable taste, Rory
intends to continue helping homeowners live well and
rest easily in plush surroundings of simple beauty.
victoriamag.com 46
“I believe in being true to a home.”
BARBARA HYDE EVANS

HYDE EVANS DESIGN
Seattle, Washington & Palm Springs, California
❦
designer through and through, Barbara Hyde Evans
received her formal education in fine art, art
history, and graphic design before discovering
her passion in interior decorating. Having
worked her way up to a position as creative supervisor
in the world’s largest advertising agency, she left the
field in search of something more. She launched a small
faux-finishing business that quickly grew, and when
demand increased, she left New York City for her home-
town of Seattle to launch the interior design business
known today as Hyde Evans Design. With offices in
Seattle and Palm Springs, it is clear that she has found
her true calling.
Not surprisingly, Barbara is known for her versatility.
“A lot of interior designers do one style,” she says. “That
would never fly in Seattle. There isn’t enough work here
PHOTOGRAPHY COURTESY LAURIE BLACK. OPPOSITE, BELOW LEFT: PHOTOGRAPHY COURTESY WILLIAM WRIGHT.
in one style and, frankly, I’d be bored. I have studied all
PORTRAIT PHOTOGRAPHY COURTESY DANIEL HOLMES. ABOVE AND OPPOSITE, ABOVE AND BELOW RIGHT:
design styles and continue to do so.” That breadth of
knowledge is foundational in her approach, and sets her
above her peers. When beginning a new project, she first
works with clients to discover their unique stylistic pref-
erences and builds from there.
“We put every effort into designing homes, and
rooms, with long-lasting appeal,” Barbara says, “not
rooms that will need updating in five years, or even ten
years.” Backgrounds and permanent surfaces, such as
tile, are selected in white or neutral tones that will retain
their classic look for many years to come. After all, she
notes, “It’s easier, and less costly, to change paint colors
or pillows.”
Whether decorating or remodeling, the Hyde Evans
design team first considers the strengths inherent in a
residence or structure. Décor complements and high-
lights the choicest elements, and smooth transitions are
enabled with repeating themes that create flow. Comfort
and durability are critical elements.
Barbara finds her inspiration in travel—“I try to take
off regularly,” she says. “Italy, France, Greece, Spain.”—
and in the ideas of the designers who work for her. “I love
seeing what they come up with that I may not have
thought of,” she says. “They help me to look at things in a
whole other light.” V

victoriamag.com 48
Camellias, How I Love Thee
Symbolic of admiration or perfection, the camellia garners its own
ardent praise. In colors from the palest blush to the deepest rouge, these
exquisite blossoms lend an air of romance to the winter landscape.
TEXT MELISSA LESTER STYLING MELISSA STURDIVANT SMITH

Available in a wide array of
cultivars, the camellia is a shade-
loving shrub known for brilliant
evergreen foliage and prodigious
blooms. To display the gracious
beauties to best effect, slip stems
into bud vases with a narrow
mouth, like those pictured below,
or nestle cuttings in a shallow
bowl with a scant amount of
water, opposite.
victoriamag.com 50
“A CHILLED AND MOISTURE-
LADEN CROP OF PINK
CAMELLIAS LINES THE PATH;
AND WHAT RARE ROSES FOR
A BANQUET OR A BRIDE … .”
—Karl Shapiro
ith flower forms ranging from tight

buds reminiscent of roses to exuberantly
ruffled varieties evocative of peonies, these
wintertime delights offer a bounty of inspiration. Fresh
arrangements celebrate blossoms’ ephemeral loveliness,
while artwork captures the plant’s enduring allure.
Clockwise from left: Detailed illustrations add
charm to a journal marked with velvet ribbon. Wrap a
bundle of camellias, and finish off the cheery bouquet
by sharing the kindest of sentiments on handmade
Oblation Papers & Press deckled notes inscribed
with gold foil. The gift of a DeBrand Fine Chocolates
moulded heart laden with rich truffles is all the sweeter
presented on a mirrored tray accented with blossoms.

Assembled in a loose garland,
showy blooms and glossy leaves
come together for a memorable
tableau. Shortly before guests
arrive for a special occasion, unfurl
a silken streamer and cover it with
camellias. Showcase pristine
samplings in an elegant curio box,
and complete the setting with a
sprinkling of shapely petals.
victoriamag.com 52
Papering a wall with botanical
prints—each one touched by the
patina of time—brings the splendor
of the garden into the home, and
overlapping the renderings gives
the collection a look of relaxed
sophistication. Opposite: Ideal for a
Valentine’s Day soirée, Dreamcakes
cupcakes boast flowers of fondant
and gum paste atop clouds of
creamy frosting. V
victoriamag.com 54
Old-
Ol d-
W orld
or
RENEWAL
ld
Soft as the January snow that falls
in the foothills of Arkansas’s
Ouachita Mountains, a hushed color
palette offers the perfect surroundings
for a designer’s reclaimed remnants.
TEXT KAREN CALLAWAY
PHOTOGRAPHY MARCY BLACK SIMPSON
fter ten years as the owner of a ladies’ clothing

boutique in Little Rock, Debi Davis was
ready for a new adventure when a seren-
dipitous meeting with a local designer
led to a new opportunity. He offered her a job at
his shop, and in her first hour there, a gentleman
walked in seeking someone to redecorate his entire
residence. With more enthusiasm than experience,
she agreed to assist and quickly immersed herself
in the world of interiors.
Opposite: The breakfast area window is framed

with a pair of weathered shutters. This page, above
right: The dining room console began with the original
columns, and a craftsman customized the top.
victoriamag.com 56
The living room offers a beautiful
example of Debi Davis’s design style—
light-colored fabrics, neutral rugs, and
accessories that use antique fragments,
with flowers adding touches of color. One
of her favorite pieces is a time-burnished
chest from Italy, opposite. A framed
Salvador Dalí painting sits atop the
fireplace mantel.
victoriamag.com 58
Twenty-seven years later, this Mississippi
native is firmly established in the business with
Debi Davis Interiors and her latest venture,
Reborn Relics Home, where erstwhile archi-
tectural fragments are given new life. She con-
tinually searches antiques markets, favoring the
renowned meets in Round Top, Texas, to gather
items that can be incorporated into her products
and reproduced by her talented craftsmen. Fan
finials, pedestal bases, medallions, and more
become heirloom-quality furniture and fittings,
such as consoles, mirrors, or headboards.
Debi’s own home is a lovely reflection of
her affinity for these time-honored bits and of
her fondness for pale hues. The traditional, circa
1930s Southern Colonial façade yields no hints as
to the unique décor within: an elegant mingling
of chic sophistication and gold-brushed glamour.
“I’ve always loved beautiful, interesting pieces
Opposite: Debi discovered the crystal chan-

delier in the dining room at a shop in Fairhope,
Alabama. This page, below: Two Portuguese
columns were assimilated into the fireplace
surround, and the ornate mirror above is
from Paris.
victoriamag.com 60
because those are what separate your house from
everyone else’s,” she says. “And I wanted a house
that was soft in color—light walls, washed-out
carpets, furniture with lots of texture.”
But thinking that the tone-on-tone scheme
lacks personality would be amiss; it is anything
but vanilla. All throughout her home are the mar-
velous artifacts that serve as the inspiration for
her company—bare-wood shutters in the break-
fast nook, a lamp made from an ecclesiastical
relic, Italian sconces found in New York City.
Sunlight bathes every space with a warming
incandescence, and each room joins seamlessly
Opposite and this page, below left: Debi

chose the Greeff fabric on the chairs for its mock-
monogram print. Above right: An antique bust
made from terra-cotta and horsehair sits atop a
French sideboard.

victoriamag.com 62
“I TRY NOT TO
FOLLOW TRENDS … I TRY
TO CREATE THEM.”
—Debi Davis
with the next because, as Debi explains, “rooms

that flow from one to another are very pleasing
to the eye.”
Although the fabrics Debi uses appear quite
luxurious, they are also practical. Rather than
living in a showplace, she is clear that this is a
home. “I hope my style is timeless—beautiful but
livable,” she relates. “I want to see beauty but not
be afraid to enjoy my house.” V
Above: Artisans added carved columns to the

relic-topped headboard in the master suite, where
seventeenth-century vases in gold and robin’s egg
blue have found new purpose as lamps. Left: A
cozy window seat offers built-in storage.

SEE MORE
ON THE WEB
at victoriamag.com
victoriamag.com 64
Fresh & Fragrant
Enhance the sensory pleasure of owning
fine textiles—esteemed for their exquisite beauty and
luxurious hand—by adding yet another dimension of
enjoyment. Our gentle methods impart lasting scent to
these beloved household treasures.

Evoke the bliss of a bouquet of
roses or a bundle of lavender in the
boudoir with an aromatic spray. In
a vintage-style glass atomizer, craft
a signature fragrance by diluting a
few drops of essential oil and a pinch
of Epsom salts in distilled water.
Spritzing pillows and bedding may
inspire dreams of the garden.
victoriamag.com 66
pposite: A favorite flower during
Victorian times, the tuberose
features clusters of star-shaped white
blossoms. Cuttings of the perennial, long
valued in perfumery for its sultry notes, impart
an exotic, dewy scent that lingers days after the
delicate petals begin to wilt. This page, clockwise
from above right: Soaking linens in an antique
basin turns an everyday task of housekeeping
into quiet moments of tranquility, especially
when soothing products from Hillhouse Naturals
are employed. For a redolent laundry booster,
stir fifteen drops each of orange and lavender
essential oils into two cups of Epsom salts. Store
the mixture in an airtight container, and place a
quarter cup in every washer load for a refreshing
burst of citrus and herb. Sachets brimming with
potpourri lend a sweet floral essence to clothing
tucked in drawers and closets.

victoriamag.com 68
SEE MORE
ON THE WEB
at victoriamag.com

“I WANT TO MAKE
EVERYTHING AROUND US
BEAUTIFUL; MAKE SMALL
THINGS MEAN A LITTLE
MORE.”—Charlotte Eriksson
Opposite: Nestled in a basket, woolen dryer
balls offer an all-natural alternative to synthetic
dryer sheets. These charming orbs, felted from wool
roving or yarn, absorb moisture to reduce drying
time but maintain even humidity, thus prevent-
ing static cling and wrinkles. Sprinkle the surface
of the dryer ball with a few drops of essential oil,
if desired, before each heat cycle. This page, above
right: The Laundress provides environmentally
friendly solutions for complete fabric care. Right:
For homemade spray starch, dissolve a tablespoon
of cornstarch and five to ten drops of essential oil
in a pint of cold water, and shake vigorously. Mist
and iron textiles just prior to use. V
victoriamag.com 70
Memories
Memories in the
MAKING
Collecting ephemera developed
into a thriving cottage industry
for an artisan who masterfully
blends personal keepsakes
with European artwork to create
stationery and décor.
TEXT MELISSA LESTER
PHOTOGRAPHY MARCY BLACK SIMPSON
s winter settles over the Midwest,

waning sunlight gives way to a
canopy of stars that seems to
stretch to infinity. Though the
days are short during this season, night-
time lingers, clear and bright against a
snowy landscape. The peaceful rural setting
offers a fitting backdrop for the sentiment
stirring within the Missouri studio of artist
and entrepreneur Stephanie Monahan.

Stephanie Monahan fashions a
lampshade. Opposite, clockwise from
below right: Floor-to-ceiling drying
racks allow for dyeing and staining
paper. Mementos adorn wares, such
as this beribboned box.
victoriamag.com 72
If the walls of this carriage house
could talk, they would likely convey
appreciation for the spirit of preserva-
tion that characterizes all of Stephanie’s
endeavors—from repurposing the struc-
ture’s original wood to construct a cozy
atelier to building a business that gives
new life to cherished memorabilia. Under
the umbrella of Samplers Country, her
wholesale company Monahan Papers
produces a wide array of merchandise that bears the
indelible imprint of heritage.
“I have always saved letters, stamps, and ephem-
era,” says Stephanie. Over the years, she became the
curator of family photographs and correspondence
from as far back as the 1700s, and her treasury blos-
somed to include antique illustrations, sheet music,
and other sundries. “I started collecting anything that
tickled my fancy,” she adds, “realizing the intrinsic
value that nostalgia has in art and design.”
Stephanie, pictured in inset, wraps a votive candle

with vellum, right, in the comfortable environs of her
carriage-house studio, above.
victoriamag.com 74
A winding path led to Monahan Papers.
Stephanie served in the United States Air
Force and embarked on college studies in
computer science and math, but her true
bliss remained rooted in creative expres-
sion. When presented with an opportunity
to purchase a boutique in a historic district
of Abilene, Texas, she leapt at the chance.
Operating a brick-and-mortar shop was
beneficial, but transitioning to the whole-
sale marketplace allowed the flexibility of
SEE MORE pursuing a profession that she loves while
ON THE WEB
at victoriamag.com moving frequently to support her husband’s
military career.
Their current location yields ample
space for both planning and production.
“I have taken what most people would
outsource in the gift industry and made it
possible for us to manufacture in-house,”
Stephanie explains. So, along with making
items on a small scale, the company can
produce a full range of fabrics, wrapping
paper, home accessories, printed apparel,
and more. Monahan Papers boasts a library
that now exceeds seven thousand designs
but also provides vendors the option of
complete customization.
Stephanie says her entrepreneurial
journey has been a thrill, but the heart of
her mission is still found in sharing beauty
wrought by the human hand. Amid the
chill of a wintry eve, her workshop glows
with the gentle warmth of reminiscence. V

Monahan Papers’ French Botanicals,
above, inspired a palette of Caromal
Colours paint, opposite, above left. Using
toner from the line, Stephanie patinates a
lamp base, above right.
victoriamag.com 76
SHOPS WE LOVE
Grande Dame
of DESIGN
On a quiet stretch of New Orleans’ renowned Magazine Street,
where antiques shops abound, sits a century-old shotgun house,
its inviting façade painted pristine white and its simple signage
belying the marvels within.

Opposite: Eighteenth-century Spanish carved-
wood frames evince the timeworn character inherent in
the shop’s impressive offerings. This page: A glittering
mélange of carefully curated items awaits the perusal
of customers in this much-visited emporium.
victoriamag.com 78
SHOPS WE LOVE
T
hough Gerrie Bremermann’s distinguished Thirty years ago, Gerrie opened one of the first
career as a designer took a more circuitous antiques shops on Magazine Street, filling it with an ever-
route than most, there is no doubt this doyenne changing array of marvelous things. Before her husband,
of decorating is exactly where she was meant to Tom, passed away, the couple often journeyed to France to
be. Born in New Orleans and brought up in Palm Beach, gather pieces for her enviable inventory; now, her trusted
she returned to her beloved Crescent City to raise three cadre of buyers offers her first pick of their European finds.
daughters and immerse herself in philanthropic work, Gerrie still visits venues closer to home, such as Atlanta’s
where she became known for her decorating abilities. Scott Antique Markets, and shops in Fairhope, Alabama,
By the time she was asked to take on a room in the city’s and West Palm Beach, Florida.
first Junior League show house, it was clear that this now One never knows what treasures may rest within these
empty nester had found a new occupation. sun-washed interiors. Among the more unusual wares are
Gerrie’s enduring métier has spanned more than four an oyster-shell console, a pair of carved-stone Great Danes,
decades. Her affinity for an elegant white-and-light palette, and a circa 1940, multicolored Venetian-glass chandelier.
paired with fine antiques and gilded accents, draws devoted It’s no wonder Gerrie’s shop is the first stop for local
clientele who appreciate the calming color scheme and her designers who know that she will always have just the right
innate ability to make a home both beautiful and livable. piece to make a room complete.

Opposite: A nineteenth-century French Provincial
gilt-wood mirror, embellished with intricate garden-
themed carving, is flanked by a pair of eighteenth-century
Portuguese column mirrors.
victoriamag.com 80
BY H A ND
Among Nancy
Hopkins’s tools of the
trade are pointed and
chiseled steel-nib pens,
as well as sable paint-
brushes. She uses a
variety of inks, includ-
ing Japanese sumi and
gouache, an opaque
watercolor paint.
To the Letter
Known as the art of beautiful handwriting,
calligraphy can turn even the simplest
saying into a masterpiece worth framing.
One California artist has parlayed her
penmanship skills into a thriving business.
TEXT KAREN CALLAWAY
I
n her sunny Northern California studio in Berkeley,
Nancy Hopkins bends over a drafting table while
graceful swoops and swirls flow from the pen in
her hand. As ligatures link one beautifully formed
letter after another, she achieves a sort of artistic nirvana,
where time stands still and she’s lost in her focus on the
task at hand.
Born in upstate New York, Nancy moved to the
West Coast as a young child and later attended San Jose
State University, drawn to its excellent art program. When
a calligrapher visited her class and demonstrated the

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hoffmanmediastore.com/teapleasures 800-361-8059
BY H A ND
elegance and fluidity of the craft, she knew

she’d found her calling.
After meeting her husband while on a
twenty-first-birthday trip to London, Nancy
lived in England for two years, mastering
Foundational Hand calligraphy and drawing
inspiration from venerable English man-
uscripts and old lettering. In the late 1980s,
the couple moved to the San Francisco Bay
area, where Nancy served an apprenticeship
and later worked with a forensic grapholo-
gist, learning the science behind handwrit-
ing—a tool she finds helpful in her work.
With a desire to tackle bigger, more
conceptual designs, she launched her own
enterprise, Nancy Hopkins Handlettering,
in the early 1990s. She handles a galli-
maufry of projects, from invitations and
menus to book covers, and she especially
enjoys working with creative party planners. Her letter-
ing has graced such diverse materials as wood rounds
and ceramic tiles. Thanks in part to her proximity to the
Napa Valley area, wine labels comprise the bulk of her
commercial commissions.
After years of plying her talents in ink and watercolor,
it is clear that time has not dimmed her enthusiasm for this
ages-old art. “I’m inspired by the colors of nature, by textile
patterns, by the work of other calligraphers,” she says. “And
I’m constantly looking at signage—everything from stone
carvings on old buildings to packaging at Trader Joe’s.”
Nancy constantly curates beautiful paper, with

everything from decorative watercolor and rice papers
to basic wares from business supply stores—all housed
in her enviable cache.

F R OM OU R TA BL E

A Measure
of COMFORT
Amid the season’s chill, the warmth
of home beckons. From a nourishing
dish perfect for easing into morning
to a luscious dessert worth lingering
over, our flavorful recipes are certain
to enhance wintertime menus.
RECIPE DEVELOPMENT AND FOOD STYLING
REBECCA TREADWELL SPRADLING
Opposite: Awaken to Baked Oatmeal, a hearty

breakfast that tastes delightfully indulgent.
Beneath a sprinkling of crunchy cinnamon
pecans, the pleasing medley includes old-
fashioned oats, sweetly seasoned and mingled
with pear preserves, tender fruit, and chopped
nuts. This page, above: For these personally
portioned pot pies, flaky puff pastry gives way
to creamy filling brimming with chicken and root
vegetables. Right: Crab and Havarti Twice-Baked
Potatoes unite a mouthwatering trio: buttery
Honey Gold potatoes, mild and supple cheese,
and succulent jumbo lump crabmeat.
victoriamag.com 86
“FOOD, LIKE A LOVING
TOUCH OR A GLIMPSE OF
DIVINE POWER, HAS THAT
ABILITY TO COMFORT.”
—Norman Kolpas
Above: Walnuts, rosemary, and lemon zest

complete our velvety bisque. Sautéed with
onion and garlic, the aromatic herb then
simmers with white beans and chicken broth.
Right: A dusting of golden-brown panko
topping and thinly sliced Roma tomatoes
highlight the satisfying goodness of Truffled
Parmesan Pasta with Caramelized Onions
and Mushrooms. Opposite: Nestled in almond-
flavored sauce and garnished with white
chocolate curls, Spiced White Chocolate Bread
Pudding complements any occasion, whether a
formal affair or a simple weeknight supper.
SEE RECIPE INDEX, PAGE 89, FOR RECIPE INFORMATION.

F R OM OU R TA BL E
victoriamag.com 88
RECIPE INDEX
L’AMOUR do not smooth down. Refrigerate frosted White Chocolate Posset
DE CHOCOLAT cake for 30 minutes. Pour Ganache over with Raspberry Mousse p.34
Begins on page 33 center of cake, and slightly turn cake to Makes 6 servings
spread to edges. Refrigerate for up to
Triple-Layer Chocolate Cake p.33 3 days. Garnish with berries and flowers 1 quart heavy cream or heavy whipping
Makes 1 (9-inch) cake before serving, if desired. cream
½ cup honey
1 cup butter, softened Chocolate Frosting ⅓ cup lemon juice
¾ cup firmly packed brown sugar Makes approximately 4 cups ½ lime, juiced (approximately 1 tablespoon
½ cup granulated sugar juice)
3 large eggs 12 (1-ounce) squares bittersweet 1 (5- to 6-ounce) block white chocolate*,
2½ cups cake flour chocolate*, chopped finely chopped
¾ cup unsweetened cocoa powder ¾ cup butter Raspberry Mousse (recipe follows)
1½ teaspoons baking soda 1 cup sour cream Garnish: edible dried rose petals
½ teaspoon salt 6 cups confectioners’ sugar
1½ cups buttermilk 1 teaspoon kosher salt 1. In a medium saucepan, bring cream
2 tablespoons vanilla extract or whipping cream and honey to a boil
½ cup sour cream 1. In a medium saucepan, heat chocolate over medium-high heat. Stir constantly
Chocolate Frosting (recipe follows) and butter over medium-low heat, stirring until honey is fully incorporated. Boil for
Ganache (recipe follows) frequently, until mixture is melted and 3 full minutes, stirring constantly, lowering
Garnish: fresh berries, flowers smooth. Remove from heat, and let cool heat as necessary to prevent cream mixture
for 45 minutes. from boiling over. Remove from heat.
1. Preheat oven to 350˚. Spray 3 (9-inch) 2. In a large bowl, beat cooled chocolate Add lemon juice, lime juice, and white
cake pans with baking spray with flour. mixture and sour cream with a mixer at chocolate, and stir.
2. In a large bowl, beat butter, brown low speed until combined. Gradually add 2. Pour into large ramekins. Cover
sugar, and granulated sugar with a mixer at confectioners’ sugar and salt, beating tightly with plastic wrap and refrigerate
medium speed until fluffy. Add eggs, one until smooth. Use immediately. overnight.
at a time, beating well after each addition. 3. Before serving, transfer Raspberry
3. In a medium bowl, combine flour, *For testing purposes, our test kitchen Mousse to a piping bag fitted with a star
cocoa powder, baking soda, and salt. used a Ghirardelli 70% Cacao Baking Bar. tip. Pipe three rosettes on each posset,
Gradually add flour mixture to butter and garnish with rose petals, if desired.
mixture, alternately with buttermilk and Ganache
vanilla extract, beginning and ending with Makes approximately ¾ cup *For testing purposes, our test kitchen
flour mixture, beating just until combined used a Callebaut White Chocolate Block.
after each addition. Stir in sour cream. ½ cup heavy cream
4. Pour batter into prepared pans, and ½ cup bittersweet chocolate*, chopped Raspberry Mousse
bake until a wooden pick inserted in center Makes approximately 3 cups
comes out clean, 13 to 17 minutes. Let cool In a wide microwave-safe bowl, heat
in pans for 10 minutes. Remove from pans, cream on high until steaming, about 1½ cups cold heavy whipping cream
and let cool completely on wire racks. 1 minute. Add chocolate and whisk to 3 to 4 tablespoons seedless raspberry
5. Spread Chocolate Frosting between combine. Use warm. preserves
layers and on top and sides of cake. To
create a border for Ganache, spread frost- *For testing purposes, our test kitchen In a large bowl, beat cream at high speed
ing slightly above top edge of cake and used a Ghirardelli 70% Cacao Baking Bar. with a mixer until soft peaks form. Add

RECIPE INDEX
preserves, 1 tablespoon at a time, until Marbled Meringue Kisses condensed milk over low heat, stirring to
desired color is achieved, and beat until with Salted Caramel p.35 combine, until condensed milk is melted
stiff peaks form. Cover and refrigerate for Makes 24 sandwich kisses and incorporated into cream. Remove from
up to 4 hours. heat, and cover to keep warm.
3 egg whites, room temperature 2. In a medium saucepan, combine sugar,
Moulded White Chocolate Hearts ¼ teaspoon cream of tartar golden syrup, and 2 tablespoons water;
with Orange and Elderflower ½ cup granulated sugar warm over low heat, stirring occasion-
White Chocolate Ganache p.35 ¼ cup confectioners’ sugar ally, until sugar melts. Increase heat to
Makes approximately 4 dozen 1 teaspoon vanilla extract medium, and cook, without stirring, until
½ cup semisweet chocolate morsels*, the mixture registers 240° on a candy
⅓ cup heavy cream melted thermometer. Remove from heat, and
2 cups white chocolate morsels* ¼ cup Salted Caramel (recipe follows) stir in butter and cream mixture (pour
1 teaspoon orange extract cream mixture carefully, as caramel will
1 tablespoon elderflower liqueur 1. Preheat oven to 200°. Line a baking bubble up). Return to medium heat, and
2 (10-ounce) packages white chocolate– sheet with parchment paper. cook, stirring constantly, until caramel
flavored candy coating* 2. In the bowl of a stand mixer fitted with registers 240° once more. Remove from
Garnish: food-grade luster dust the whisk attachment, beat egg whites heat, and stir in salt. Pour into a heat-
and cream of tartar at high speed until proof container, and let cool before using.
1. In a medium saucepan, heat cream soft peaks form. Gradually add granulated Refrigerate in an airtight container for up
over medium heat until steaming. sugar, confectioners’ sugar, and vanilla to 1 month.
2. In a medium bowl, place white choco- extract, beating until thick and creamy,
late morsels. Pour hot cream over white about 5 minutes. *Golden syrup, a popular sweetener in
chocolate morsels; let stand for 1 minute. 3. Transfer mixture to a piping bag fitted England, is available in some supermar-
Add orange extract and liqueur, and whisk with a round tip. Pipe small mounds onto kets and many gourmet markets.
to combine. Cover, and let stand until prepared pan.
firm, about 1 hour. 4. Using a spoon, drop a small amount Spirited Café Mocha p.35
3. In the top of a double boiler, melt of melted chocolate into center of each Makes 4 servings
candy coating over simmering water; meringue. Using a wooden pick, swirl
keep warm. chocolate into mound. ½ cup heavy cream
4. To form shells, pour melted candy 5. Bake for 1 hour. Turn oven off, and 1 cup chopped milk chocolate*
coating into chocolate moulds. Flip let meringues stand in oven with door 1 cup espresso
moulds over, and let excess candy coating ajar for 6 hours or overnight. Store in an 2 ounces amaretto
drain into top of double boiler. Using a airtight container for up to 1 week. 2 ounces chocolate liqueur*
bench scraper or offset metal spatula, 6. Before serving, spread ½ teaspoon 2 cups steamed milk†
scrape off excess coating from moulds. Salted Caramel on bottom of half of Garnish: cocoa powder
Refrigerate to set, about 10 minutes. meringues and sandwich with remaining
5. Remove moulds from refrigerator, half of meringues. In a microwave-safe dish, heat heavy
and fill two-thirds full with ganache cream and chocolate on medium in
filling. Freeze for 10 minutes. Remove *For testing purposes, our test kitchen used 30-second intervals until chocolate is
and fill moulds to the brim with melted Guittard Real Semisweet Chocolate Chips. melted. Whisk to combine. Add espresso,
candy coating. Using bench scraper or amaretto, liqueur, and half of steamed
offset spatula, scrape to create a clean Salted Caramel milk; stir just until combined. Pour into
edge. Freeze for 10 minutes more. Invert Makes approximately 1 cup glasses, and top with remaining steamed
moulds to release candies, and brush milk and milk foam. Sprinkle with cocoa
with luster dust, if desired. Store in an ½ cup plus 1 tablespoon heavy cream powder, if desired.
airtight container for up to 1 month. 4½ tablespoons sweetened condensed milk
½ cup sugar *For testing purposes, our test kitchen
*For testing purposes, our test kitchen ¼ cup plus 2 tablespoons golden syrup* used Valrhona ANDOA 39% Milk Chocolate
used Ghirardelli Classic White Baking Chips 2 tablespoons water and Godiva Milk Chocolate Liqueur.
and Ghirardelli White Melting Wafers. 2 tablespoons unsalted butter, softened
†
1 teaspoon coarse kosher salt To make steamed milk, place 1 cup milk
Note: To tint shells, stir oil-based food in a 16-ounce glass jar with a tight-fitting
coloring into melted candy coating. 1. In a small saucepan, combine cream and lid. Cover the jar and shake vigorously for
victoriamag.com 90
RECIPE INDEX
30 to 45 seconds. Bubbles should appear, 4. Spray a large piece of parchment paper Root Vegetable–Chicken
and milk should double in volume. Remove with cooking spray, and place peels in a Pot Pie p.86
lid, and microwave jar on high for 30 to single layer on prepared parchment. Let Makes 8 to 10 servings
45 seconds, watching carefully. Do not let stand until dry, at least 1 hour. Store in an
milk foam over. Pour steamed milk into airtight container for up to 1 month. 6 tablespoons butter
drink, and spoon on milk foam. 2 pounds boneless, skinless chicken
breasts, cubed
Apricot, Candied Lemon Peel, A MEASURE 3 teaspoons kosher salt, divided
and Almond Mendiants p.36 OF COMFORT 2 teaspoons ground black pepper, divided
Makes approximately 30 Begins on page 85 2 cups chopped turnips
1½ cups chopped carrots
1 (10-ounce) package bittersweet Baked Oatmeal p.85 1½ cups sliced parsnips
chocolate morsels* Makes 8 to 10 servings 1½ cups sliced celery
½ cup finely chopped Candied Lemon Peel 2 leeks, thinly sliced (white and pale-green
(recipe follows) 5 cups old-fashioned oats parts only)
½ cup finely chopped dried apricots 1 cup firmly packed brown sugar 2 shallots, chopped
⅔ cup toasted sliced almonds 1 tablespoon baking powder 1 (8-ounce) package sliced baby portobello
2 teaspoons ground cinnamon mushrooms
1. Line 2 large rimmed baking sheets with 1 teaspoon salt 3 cloves garlic, minced
silicone baking mats or parchment paper. ¼ teaspoon ground nutmeg ¾ cup all-purpose flour
2. In the top of a double boiler, melt 3¼ cups whole milk ½ cup dry white wine
chocolate morsels over simmering water; 1 (11.5-ounce) jar pear preserves 4½ cups chicken broth
keep warm. ½ cup butter, melted 2 tablespoons chopped fresh thyme
3. Using a spring-loaded 1-teaspoon 2 large eggs 1 cup sour cream
scoop, drop melted chocolate 2 inches 4 pears, cored and diced Easy Puff Pastry (recipe follows)
apart on prepared baking sheets. Arrange 1 cup chopped pecans 1 large egg, lightly beaten
Candied Lemon Peel, dried apricots, and Cinnamon-Pecan Topping (recipe follows) Garnish: fresh thyme
almonds on melted chocolate disks. Let Garnish: maple syrup
chocolates set until firm, about 2 hours. 1. In a large Dutch oven, melt butter over
4. Carefully remove candies from silicone 1. Preheat oven to 350°. Spray a 13x9-inch medium heat. Season chicken with 1 tea-
mats, and place in a covered container baking pan with baking spray with flour. spoon salt and 1 teaspoon pepper; add to
with wax paper between layers. Serve 2. In a large bowl, stir together oats, pan, and cook for 3 minutes. Add turnips,
within 2 to 3 days. brown sugar, baking powder, cinnamon, carrots, parsnips, celery, leeks, shallots,
salt, and nutmeg. mushrooms, and garlic. Cook, stirring
*For testing purposes, our test kitchen 3. In a separate large bowl, whisk occasionally, until tender, about 10 min-
used Ghirardelli 60% Cacao Bittersweet together milk, preserves, melted butter, utes. Add flour, remaining 2 teaspoons
Chocolate Baking Chips. and eggs. Add to oat mixture, stirring salt, and remaining 1 teaspoon pepper;
until combined. Stir in pears and pecans. cook, stirring constantly, for 2 minutes.
Candied Lemon Peel Spoon mixture into prepared pan. Add wine; cook for 2 minutes. Add broth
Makes approximately 1 cup 4. Cover with foil, and bake for 30 min- and thyme; bring to a boil, reduce heat,
utes. Uncover and bake for 20 minutes. and simmer until thickened, about 8 min-
2 lemons Sprinkle with Cinnamon-Pecan Topping, utes. Stir in sour cream.
1 cup water and bake until center is set, about 2. Preheat oven to 400°.
2 cups sugar, divided 15 minutes. Cut into squares to serve; 3. Divide chicken mixture among indi-
drizzle with maple syrup, if desired. vidual serving dishes*.
1. Using a zester, peel lemons in small strips. 4. On a lightly floured surface, roll out Easy
2. In a small sauté pan, bring 1 cup water Cinnamon-Pecan Topping Puff Pastry dough to a ¼-inch thickness.
and 1 cup sugar to a boil over medium Makes approximately 1 cup Using a cutter slightly larger than the diam-
heat until sugar has dissolved. Reduce to eter of individual baking dishes, cut dough.
a simmer, add lemon peels, and cook for 1 cup chopped pecans Top each serving dish with pastry, crimping
10 minutes, being careful not to let sugar 2 tablespoons butter, melted edges to seal. Brush with beaten egg.
syrup caramelize. Using a slotted spoon, ½ teaspoon ground cinnamon 5. Bake until filling is hot and bubbly and
remove lemon peels. pastry is golden brown, about 25 minutes.
3. Place in a bowl, and add remaining In a small bowl, stir together pecans, melted Let cool slightly before serving; garnish
1 cup sugar, tossing gently to coat. butter, and cinnamon. Use immediately. with thyme, if desired.

RECIPE INDEX
*If desired, Root Vegetable–Chicken to desired consistency. Gently stir in broth, pepper, and salt. Bring to a boil
Pot Pie can be prepared in a 13x9-inch crabmeat and 3 tablespoons Herb over medium-high heat; reduce heat and
baking dish. Bake until hot and bubbly, Gremolata. simmer until beans are tender, 1½ to
30 to 40 minutes. 5. Spoon or pipe potato mixture into 2 hours. Discard rosemary sprigs.
potato shells on pan. Sprinkle with 4. In the container of a blender or using
Easy Puff Pastry remaining ¼ cup cheese. Return to oven, an immersion blender, process soup
Makes 8 to 10 servings and bake until cheese is melted and until smooth.
filling is hot, 15 to 20 minutes. Drizzle 5. In a small bowl, stir together walnuts,
2¾ cups all-purpose flour with desired amount of Herb Gremolata, rosemary, and lemon zest.
1 tablespoon kosher salt and garnish with crabmeat, if desired. 6. Ladle soup into bowls, and top with
2 cups cold unsalted butter, cubed walnut mixture.
½ cup strained ice water Herb Gremolata
Makes approximately 1 cup Truffled Parmesan Pasta
1. In the work bowl of a food proces- with Caramelized Onions
sor, pulse together flour and salt until ½ cup roughly chopped fresh parsley and Mushrooms p.87
combined. Add cold butter, and pulse ½ cup fresh dill Makes 8 to 10 servings
until crumbly. With processor running, ½ cup roughly chopped fresh chives
gradually add ½ cup ice-cold water, 2 cloves garlic 1 (16-ounce) package penne pasta
until mixture forms a ball. ⅓ cup plus 2 tablespoons extra-virgin 6 tablespoons butter
2. Form dough into a disk; wrap in plastic olive oil 6 tablespoons all-purpose flour
wrap. Refrigerate for at least 2 hours, or 3 tablespoons fresh lemon juice 1½ teaspoons salt
freeze for up to 1 month. If frozen, let ½ teaspoon kosher salt 1 teaspoon ground black pepper
dough thaw in refrigerator overnight 2½ cups whole milk
before using. In the container of a blender, combine 2½ cups chicken broth
parsley, dill, chives, garlic, olive oil, lemon 1 (8-ounce) package shredded whole-milk
Crab and Havarti juice, and salt; process until mixture is mozzarella cheese
Twice-Baked Potatoes p.86 smooth. Cover and refrigerate for up 1 (8-ounce) package shredded Monterey
Makes approximately 10 servings to 3 days. Jack cheese
1 tablespoon white truffle oil
2½ pounds miniature Honey Gold potatoes White Bean and 1 tablespoon chopped fresh thyme
2 tablespoons olive oil Rosemary Soup p.87 Caramelized Onions and Mushrooms
3 teaspoons kosher salt, divided Makes 8 to 10 servings (recipe follows)
6 tablespoons butter, softened 2 Roma tomatoes, thinly sliced
½ cup sour cream 1 (16-ounce) package dried white beans, Truffled Panko Topping (recipe follows)
1 cup shredded Havarti cheese, divided sorted
½ teaspoon ground black pepper 2 tablespoons olive oil 1. Cook pasta according to package
1 (8-ounce) container jumbo lump 2 sweet onions, chopped directions; drain and keep warm.
crabmeat, picked free of shell 4 cloves garlic, minced 2. Preheat oven to 350°. Spray a 3-quart
Herb Gremolata (recipe follows), divided 3 (4-inch) sprigs fresh rosemary baking dish with cooking spray.
Garnish: jumbo lump crabmeat 3 (32-ounce) cartons chicken broth 3. In a large deep skillet, melt butter over
1 teaspoon ground black pepper medium heat. Add flour, salt, and pepper;
1. Preheat oven to 400°. ½ teaspoon salt cook, stirring constantly, for 2 minutes.
2. On a rimmed baking sheet, toss 1 cup chopped walnuts Gradually stir in milk and broth; cook,
together potatoes and olive oil until 2 tablespoons chopped fresh rosemary stirring constantly, until thickened and
evenly coated. Sprinkle with 2 teaspoons 1½ teaspoons lemon zest bubbly, about 5 minutes. Reduce heat
kosher salt. Bake just until tender, 30 to to low; stir in mozzarella and Monterey
40 minutes. Let stand until cool enough to 1. In a large bowl, combine beans and Jack cheeses until melted. Stir in truffle
handle. water to cover by 2 inches; cover with oil, thyme, and Caramelized Onions and
3. Using a melon baller, scoop out centers plastic wrap, and refrigerate overnight. Mushrooms. Add pasta, tossing to coat.
from potatoes, leaving a ¼-inch-thick 2. In a large Dutch oven, heat olive 4. Spoon mixture into prepared pan.
shell. Place potato pulp in a large bowl. oil over medium heat. Add onion, Arrange tomatoes over pasta, and
Return potato shells to pan. garlic, and rosemary; cook, stirring occa- sprinkle with Truffled Panko Topping.
4. To pulp, add butter, sour cream, ¾ cup sionally, until onion is tender, about 5. Bake until browned and bubbly,
cheese, pepper, and remaining 1 tea- 10 minutes. 45 minutes to 1 hour.
spoon salt. Mash with a potato masher 3. Drain beans and add to pot along with
victoriamag.com 92
RECIPE INDEX
Caramelized Onions In a small bowl, stir together bread until toasted, about 15 minutes. Set aside
and Mushrooms crumbs, cheese, truffle oil, and thyme. to let cool.
Makes approximately 2 cups 3. In a medium saucepan, combine milk,
Spiced White Chocolate cream, sugar, and white chocolate;
2 tablespoons butter Bread Pudding p.88 heat over medium heat, stirring fre-
2 sweet onions, thinly sliced Makes 8 to 10 servings quently, until chocolate is melted and
3 (4-ounce) packages sliced gourmet mixture is smooth. Set aside to let cool,
mushroom blend 1 (16-ounce) loaf challah bread, cut into stirring occasionally.
¼ teaspoon salt 2-inch cubes 4. In a large bowl, whisk together egg
¼ teaspoon ground black pepper 3 cups whole milk yolks, eggs, liqueur, and five-spice
1 cup heavy whipping cream powder until smooth. Gradually whisk in
In a large skillet, melt butter over medium ½ cup sugar cooled milk mixture until smooth. Add
heat. Add onions and mushrooms; cook, 3 (4-ounce) bars white chocolate, toasted bread cubes, stirring to coat. Pour
stirring occasionally, until tender, about chopped mixture into prepared pan. Cover with
12 minutes. Increase heat to medium- 8 egg yolks foil, and refrigerate for at least 4 hours or
high; cook, stirring constantly, until 3 large eggs up to 1 day. Remove pudding from refrig-
onions are caramel-colored, about ¼ cup almond-flavored liqueur erator, and let stand at room temperature
5 minutes more. Stir in salt and pepper. 1 teaspoon five-spice powder for 30 minutes.
White Chocolate–Almond Sauce (recipe 5. Preheat oven to 325°.
Truffled Panko Topping follows) 6. Bake pudding, covered, for 45 minutes.
Makes approximately ¾ cup Garnish: white chocolate curls Uncover and bake until center is puffed
and golden brown, 10 to 15 minutes more.
½ cup panko (Japanese bread crumbs) 1. Preheat oven to 400°. Spray a 3-quart Let cool for 15 minutes before serving.
¼ cup shredded Parmesan cheese baking dish with baking spray with flour. Serve warm with White Chocolate–
1 tablespoon white truffle oil 2. On a rimmed baking sheet, spread Almond Sauce. Garnish with white
1 teaspoon chopped fresh thyme bread cubes in a single layer and bake chocolate curls, if desired.
White Chocolate–Almond Sauce

Makes approximately 1½ cups
1 cup heavy whipping cream

1 (4-ounce) bar white chocolate, chopped
1 tablespoon almond-flavored liqueur

1. In a small saucepan, bring cream to a
simmer over medium heat.
2. In a medium bowl, place chopped
white chocolate. Pour simmering cream
over chocolate, and let stand for 5 min-
utes. Add liqueur and stir until mixture
is smooth. Serve warm.
Unless otherwise noted, all recipes presented

in this magazine were developed, tested, and
prepared by the food professionals in the
Victoria Test Kitchen.

victoriamag.com 94
W H E R E T O S H O P A N D BU Y
Below is a listing of products and companies featured in this issue. Items not listed are privately owned
and are not for sale. Pricing and availability may vary.

ARTIST-IN-RESIDENCE Necklace, $220; 530-292-9151, extasia.com. Ardent Hearts:
Pages 13–14: To learn more about Valerie Greeley, visit her Sage Green Victorian Style Jewelry Set, $73.50, Gold Swarovski
website, valeriegreeley.com, and her shop at etsy.com/uk/ Vintage Style Wedding Jewelry Set, $183; 818-634-8962,
shop/acornmoon. etsy.com/shop/ArdentHearts.
Page 22: Ofcina Profumo Farmaceutica di Santa Maria Novella:
WRITER-IN-RESIDENCE Portacandela Argento/Silver Candle Holder, $110, Portapillole
Pages 15–16: Rebecca McClanahan, a poet, essayist, and mem- Argento/Silver Pill Box, $60, Specchio Doppio per Borsetta
oirist, is the author of ten books. To sample more of Rebecca’s Argento/Silver Compact Mirror, $110, Beauty Case
work, please visit her website, rebeccamcclanahanwriter.com. Ivory + Washcloths, $67, Set Asciugamani in Spugna/Terry Cloth
Towel Set 2+2, $150; 844-667-9425, buy.smnovella.com.
THE DRESSING TABLE
Pages 17–22: Special thanks to The Oaks at Centreville, BEAUTY BY THE SEA
430 Walnut Street, Centreville, AL, 205-225-0044, Pages 23–28: Special thanks to Rhode Island Tourism and South
theoaksatcentreville.com. County Tourism Council.
Pages 17–18: DownTown Company: Chateau Silk Collection in Pages 23–26: Ocean House, 1 Bluff Avenue, Watch Hill, RI,
Natasha/Natural: Silk Throw, call for availability, Sham and Pillow, 855-678-0364, oceanhouseri.com.
call for availability; 800-776-3696, downtowncompany.com. Page 27: Homespun Cottage Antiques & Collectibles, 25 High
Coastal Glamour: Vintage Fan Reproduction Card, contact for Street, Westerly, RI, 401-348-9800, homespun-antiques.com.
availability; etsy.com/shop/CoastalGlamour. Pom Pom at Home: Artists’ Cooperative Gallery of Westerly, 7 Canal Street, Westerly,
Eva Throw in Winter White, $175, Annabelle 14"x24" Sham in RI, 401-596-2221, westerlyarts.com. Watch Hill Lighthouse
Cream, $80; 818-847-0150, pompomathome.com. French Garden Keepers Association, P.O. Box 1511, Westerly, RI, 401-348-8242,
House: Belgian Linen White Rufed Romance Pillow Slip, $120; watchhilllighthousekeepers.org.
714-454-3231, frenchgardenhouse.com. Page 28: Weekapaug Inn, 25 Spray Rock Road, Westerly, RI,
Page 19: Carvers’ Guild: #5923 Petite Festoon, $495; 978-448- 855-679-2995, weekapauginn.com.
3063, thegildedmirror.com. Lalique: Living Lalique Eau de Parfum,
$125, Living Lalique Perfumed Body Cream, $105; 888-488-2580, OF ART AND NOBILITY
lalique.com. Parfums de Marly: Meliora, $290; 212-352-3222, Pages 29–31: Museo Glauco Lombardi, Palazzo di Riserva,
pmarly.com. French Garden House: Antique Apollo Studios Gilt Strada G. Garibaldi, 15, 43121 Parma, Italy, museolombardi.it.
Boudoir Hand Mirror & Brush Cherubs Set, $245, Vintage Large
Filigree 24kt Gold Plated Perfume Bottle, $165, Antique Sterling L’AMOUR DE CHOCOLAT
and Cut Crystal Talc Dispenser Roses, $125, Antique Sterling Silver Page 33: Annieglass: Edgey Pedestal Stand 13" in Gold, $378;
Repousse Rose Vanity Jar, $285, Antique Gold Plated and French from Bromberg’s, 205-871-3276, brombergs.com.
Net Lace Vanity Tray, $280; 714-454-3231, frenchgardenhouse.com. Page 34: Linens, call for availability; from Bromberg’s, 205-871-
Page 20: This Modern Love Bridal: Helena Kimono, $129.15; 3276, brombergs.com.
thismodernlovebridal.com. Lancôme: Dual Finish Multi-Tasking Page 35: Silk & Willow: Plant-Dyed Silk Ribbon, $20–$72;
Powder Foundation, $39.50, Juicy Shaker Pigment Infused [email protected], silkandwillow.com. L’Objet: Soie Tressée
Bi-Phased Lip Oil in Freedom Peach, $22, Natural Bristled Blush Dessert Plate in Gold, $66; 855-562-5388, l-objet.com.
Brush, $43, Color Design 5 Pan Eyeshadow Palette in Paris in Page 36: Silver tray, call for availability; from Bromberg’s,
Spring, $50, Grandiôse Extreme Mascara, $32; from Belk, 205-871-3276, brombergs.com. Silk & Willow: Plant-Dyed Silk
866-235-5443, belk.com. Eberjey: Elvia Eye Mask in Pearl Blue, Ribbon, $20–$72; [email protected], silkandwillow.com.
$24, Anouk Shorts in White, $60, Violeta Chemise in Evening
Sand, $90; 800-691-9101, eberjey.com. THE BUSINESS OF BLISS
Page 21: San Francisco Soap Company: Soothing Oats & Grain Pages 39–40: Antica Farmacista, 119 Pine Street, Suite 301,
Exfoliating Massage Bar, $7; Simply Be Well: Foot Care Kit: Seattle, WA, 206-329-3966, anticafarmacista.com.
Foot Cream Set With Socks Rosemary Mint, $17.50; 508-676- Page 41: The Antiquarian, 136 East 36th Street, Charlotte, NC,
9355, sanfranciscosoapcompany.net. Martha Medeiros: Fringe 704-251-9845, theantiquarian.co.
Wrap, $2,190; from The SIL, [email protected], shopthesil.com. Page 42: Lemon Laine, 1900 Eastland Avenue, Suite 102,
Authentic Models: Campaign Lap Desk & Writing Set, $157; 888- Nashville, TN, 629-702-6940, lemonlaine.com.
280-4331, amazon.com. Arpa Handmade: Arpa Correspondence Pages 43–44: Maggie Austin Cake, 202-448-2920,
Sheet & Policy Envelope in Ivory, $28, Arpa Social Note Set in [email protected], maggieaustincake.com.
Pale Blue, $15.95; Récife: Rollerball Pen in Vanilla, $49; from Page 45: Consider Bardwell Farm, 1333 Route 153, West Pawlet,
Orange Art, 800-253-8975, orangeartstore.com. International VT, 802-645-9928, considerbardwellfarm.com.
Silver: Magnifying Glass in Royal Danish, call for availability; Page 46: Saphyr Pure Linen, [email protected],
Gorham: Fairfax Letter Opener, $170; 800-264-0758, saphyrpurelinen.com.
lifetimesterling.com. Extasia: Dove Gray Cameo Ring, $137, Pages 47–48: Hyde Evans Design, 2323 12th Avenue East,
Victoriana Statement Earring, $205, Aqua Locket & Intaglio Seattle, WA, 206-323-8441, hydeevansdesign.com.

CAMELLIAS, HOW I LOVE THEE
Page 50: D. Blümchen & Company: Flower Frames and
Doves, $1.85; 866-653-9627, blumchen.com.
Page 51: Oblation Papers & Press: Small Cream Deckled
Heart, from $2.50, Petite Cream Deckled Heart, from
$2; 503-223-1093, oblationpapers.com. DeBrand Fine
Chocolates: Filled Chocolate Heart Art Box, debrand.com for
similar products; 260-969-8343, debrand.com.
Page 52: D. Blümchen & Company: Love in Bloom Victorian
Whimsey, $82; 866-653-9627, blumchen.com.
Page 53: Cupcakes from Dreamcakes; 205-871-9377,
dreamcakes-bakery.com.
Page 54: D. Blümchen & Company: Valentine Cupid
Postcards, set of 6, $2.95; 866-653-9627, blumchen.com.
OLD-WORLD RENEWAL
Pages 55–64: Reborn Relics Home, 2222 Cantrell Road,
Little Rock, AR, 501-221-2032, rebornrelicsdesign.com.
LINENS FRESH & FRAGRANT

Pages 65–70: All linens from Pandora de Balthazár
Fine Linens, call for availability; 850-434-5117,
pandoradebalthazar.com.
Page 67: Hillhouse Naturals: Linen Mist in Fresh Linen,
$25.50, Cashmere Laundry Detergent, $40; 800-993-2767,
hillhousenaturals.com.
Page 68: Pandora de Balthazár Fine Linens:
Ladies Smocked Nightgown, $108; 850-434-5117,
pandoradebalthazar.com.
Page 70: The Laundress: Fabric Conditioner Classic, $18,
Ironing Water Classic, $18; 212-564-6788, thelaundress.com.
MEMORIES IN THE MAKING O

Pages 71–76: For more information about Monahan Papers, 2/ N
visit monahanpapers.com. 20 SA
/2 LE
01
GRAND DAME OF DESIGN 8
Pages 77–80: Bremermann Designs, 3943 Magazine Street,
New Orleans, LA, 504-891-7763, 1stdibs.com/dealers/
bremermann-designs.
TO THE LETTER
Pages 81 and 83: Nancy Hopkins Handlettering,
1622 Virginia Street, Berkeley, CA, 510-486-2846,
Look for these favorite features in
hopkinslettering.com. our upcoming March/April issue!
A MEASURE OF COMFORT Set a beautiful table for the season with dinnerware
Page 85: Gien France: Rouen Teapot, $250, Rouen
Dessert Plate, $35, Rouen Teacup & Saucer, $66; from from esteemed maker Royal Copenhagen.
Bloomingdales, 800-777-0000, bloomingdales.com.
Page 86: Gien France: Rouen Dessert Plate, $35; from Treasure the essence of the Cotswolds with textile
Bloomingdales, 800-777-0000, bloomingdales.com. Traditions
Linens: Rustic Linen 70"x110" Tablecloth in Ivory, $283; 518- artist Sam Wilson’s homeware.
851-3975, traditionslinens.com. Match: 12.6" Round Tray with
Handles, $320; 201-792-5444, match1995.com. The verdant scenery and majestic mountains
Page 87: Gien France: Rouen Soup Bowl, $45, Pont
aux Choux Cream Dinner Plate, $30; from Bloomingdales, of Oregon’s Willamette Valley reward exploration.
800-777-0000, bloomingdales.com.
Page 88: Gien France: Rouen Teacup & Saucer, $66, Pont aux Dine amongst the splendor of daffodils in
Choux Cream Rim Soup Bowl, $30; from Bloomingdales, 800-
777-0000, bloomingdales.com. Traditions Linens: Rustic Linen
settings Wordsworth would adore.
Napkin in Natural, $35; 518-851-3975, traditionslinens.com.
victoriamag.com 96
CHIMES
feeling like they should take off their work boots, and
if a little mud gets tracked in, nobody has a meltdown.
It is sort of like camping out.
Instead of feeling deprived, I feel like I am getting
by with something. I have the perfect excuse for not
doing housework. I just swish out the sinks, unleash
the robotic vacuum cleaner, and call it done. Nor
The Importance
do I have to cook elaborate meals. The 50-year-old
range has only two functioning burners, and the oven
apparently gave up years ago. When I asked Phil if
of THINGS
it worked, he said he had no idea. One scorched
meatloaf and burned-to-a-crisp cornbread later, I
had my answer.
TEXT GLENDA WINDERS We have no shelves to dust, no silver to polish, no
picture frames to keep straight. When he says, “Why
M
any years after our first date, I married don’t we just grab something out tonight?,” I’m the
my junior high boyfriend and moved first one in the car.
back to the state where we grew up. This has started me thinking about another time
Throughout the two years of our long- in my life when I was equally unburdened. My first
distance courtship, Phil and I talked endlessly about husband and I married in college and lived in stu-
where we would live and what life dent housing. The apartment came
together might look like. We had with furniture, and it was not until we
both been alone for almost a “It’s like we are graduated that we had an actual sofa
decade, so we naturally had some kids again, just and refrigerator of our own.
concerns about living with another We made do. Our shelves were
person again. starting out, which, in concrete blocks and boards that
We decided to remodel his our hearts, is exactly sagged in the middle because we piled
home in a centrally located, well- too many books on them. We earned
cared-for neighborhood. To that what we are.” our first set of china with supermarket
end, I sold my house and put my points. When our son was born, I dec-
belongings in storage. Because his mid-century orated his room with animals I made from pieces of
modern furniture wouldn’t mesh with my more felt and taped to the wall.
traditional décor, he sold most of his pieces to a We passed Saturday nights with friends in the
collector, and I moved into a nearly empty house. same situation, sitting on the floor in one another’s
As I write this, we have one folding banquet table, apartments, bringing our own refreshments, and
four chairs (if you count the ones at our desks), a bed, laughing into the night. We talked about the future
a washing machine, and a television set. All of the that would bring material possessions, but getting the
glassware, pillows, and kitchen implements that will keys to our first new car or a stock portfolio with our
be used to create a home are secured in a climate- names at the top could not match the special kind of
controlled environment six hundred miles away. joy in those other, more carefree, times.
We bought a pair of flutes so we could drink I have been without my belongings for about ten
Champagne on our wedding day, and now he pries ice months now, and the remodeling project is nearly
cream out of its carton with a knife and a spoon while I finished. When the moving truck pulls into the
wait for my scoop. When the architect and builder come driveway, I will be ready. I do miss my piano and the
for conferences, we roll out the chairs from our offices paintings and rugs that will complete the home we
and cluster around the plans on the same table where are making together.
we eat our meals, open our mail, and do our work. But I will also miss this hiatus we have shared—
ILLUSTRATION VALERIE GREELEY
Our sparsely furnished home has been a gift to the the conversations we have while we wash and dry the
builders. They have been able to take up old carpet, lay dishes, our simple meals on the wobbly table, the
down new hardwood, repair drywall, and paint with- leisurely Sunday paper. It’s like we are kids again,
out moving furniture around or having to worry about just starting out, which, in our hearts, is exactly what
making a mess. They can come in and out without we are.

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E N PE

Jan/Feb 2018 Volume 12, Issue 1

EDITOR Barbara Cockerham GROUP CREATIVE DIRECTOR

For assistance with advertising, please call 1-888-411-8995.

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

EDITORIAL & ADVERTISING OFFICE CUSTOMER SERVICE

Our annual Business of Bliss feature highlights an exciting selection of women

7 Victoria January/February 2018

Take a closer look

The Art of Paper

Look for this

9 Victoria January/February 2018

Our Newest Classic

For more of the beauty

To Adorn the Winter Home

JOAN LINNEHAN MARY KAY ABBLETT

WENDY THAROU CINDI KLINGER

I love the snow! I have snowﬂakes hanging

11 Victoria January/February 2018

Workshop at Pacific Lutheran University in Tacoma,

Washington; and serving as faculty for the Kenyon Review

Letters in Winter White, Snow Falling

15 Victoria January/February 2018

A DownTown Company silk blanket and pillow,

17 Victoria January/February 2018

19 Victoria January/February 2018

21 Victoria January/February 2018

23 Victoria January/February 2018

Clockwise from above: Ocean House’s signature sunny yellow

25 Victoria January/February 2018

27 Victoria January/February 2018

hen the young Archduchess Marie Louise of Austria married

29 Victoria January/February 2018

The ballroom features works of art

“I HAVE GAZED SO MUCH ON

Among the museum’s myriad treasures are embroidered shoes, center

31 Victoria January/February 2018

33 Victoria January/February 2018

Opposite: French for the word beggar,

Above: Elegant tokens of confection, Moulded

35 Victoria January/February 2018

RORY O’MARA ANGELA MILLER

37 Victoria January/February 2018

MAGGIE AUSTIN LAURA LEMON

results. She passes her creation on to a technical perfumer

39 Victoria January/February 2018

and palladium. No matter the metal, her designs illustrate

41 Victoria January/February 2018

she employs to nurture radiance from the inside out.

each movement on a level that may be imperceptible to an

43 Victoria January/February 2018

45 Victoria January/February 2018

from ﬂax, this prized commodity garners praise for its

BARBARA HYDE EVANS

47 Victoria January/February 2018

49 Victoria January/February 2018

ith ﬂower forms ranging from tight

51 Victoria January/February 2018

fter ten years as the owner of a ladies’ clothing